Recipe - Blinis And Caviar

2 cup Milk; scalded and cooled
2 pack Quickrising yeast
One half cup Warm water; (105 degrees)
1 teaspoon Sugar
One half cup Buckwheat flour; see * Note
1
2 cup Allpurpose flour
3 Eggs; separated
One half teaspoon Salt
3 tablespoon Sour cream
3 tablespoon Melted butter; cooled plus
Additional butter for
cooking
1 One half cup Milk; additional
=== RECOMMENDED GARNISHES
===
Caviar; see * Note 2
Melted butter
Sour cream
Chopped; grated hardboiled
egg
Chopped onion

* Note 1: May be found in Russian or Jewish markets or specialty or
healthfood stores. * Note 2: Black caviar is best with these. Black
lumpfish caviar from Iceland or Denmark is just fine if you do not
wish to spend a fortune on Russian caviar.

Scald the milk and cool to warm (105 degrees). Put the yeast in the
water and add the sugar. Let sit for 5 minutes, then stir to dissolve
the yeast. In an electric mixer combine the milk, yeast mixture, both
flours, the egg yolks only, salt, sour cream and melted butter. Mix
thoroughly. Beat the egg whites until they form soft peaks and gently
fold into the batter. Allow to rise for 30 minutes. Stir in the
additional milk. Heat an electric nonstick frying pan to 400
degrees. Brush the pan with a bit of butter and fry the pancakes
using 3 tablespoons of batter for each. They should be about 3 to
4inches in diameter. Cook until golden and turn. Keep blinis covered
in a preheated 200 degree oven until serving. Note: You can cook
these ahead of time and refrigerate them in sealed plastic bags.
Reheat them on a mediumhot griddle just before serving. To serve
blinis: Place the recommended garnishes alongside the blinis. Each
person may add a bit of the garnishes to the blinis. This makes a
great first course. This recipe makes about 3 One half dozen blinis.

Comments: You are going to think there are two Russias. In the old
days that was true and that was what the revolution was all about.
This is a dish that was popular with the upper classes in the old
days. However, it is eaten in this country by hard working Russian
immigrants who can afford things here that they could not afford "on
the other side."

Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 05011991
issue The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD
jpmd44a@prodigy.com or MADSQUAD@prodigy.net

10101995

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.